Peach and Mango Baked Oats
Fresh peaches and mango are mixed into a vanilla oat batter with cottage cheese and protein powder, then topped with flaked almonds and baked until set. Once baked, you can cut the tray into four generous portions. It keeps well in the fridge, so it’s great for prepping breakfast ahead of time.
Nutrition
- Calories 387kcal 126kcal
- Fat 7.7g 2.5g
- Carbs 49.5g 16.1g
- Protein 26.3g 8.5g
- Fibre 7.5g 2.4g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
You may also like
Why I Like this Recipe
I enjoy this bake because it’s high in protein but still low in fat, which isn’t always easy to achieve with sweet breakfasts. The cottage cheese and protein powder make it filling, while the fruit keeps it light. I also like that I can bake once, slice it, and have breakfast ready for several days.
Tips and Variations
- Use nectarines instead of peaches when they are in season.
- Replace the mango with extra peaches for a simpler version.
- Swap the vanilla protein powder for another mild flavour that pairs well with stone fruit.
- Add a little cardamom alongside the cinnamon for a warmer flavour.
- Use chopped almonds instead of flaked almonds for a crunchier topping.
- Add a little finely grated lemon zest to the oat mixture.
- Serve warm or cold, with Greek-style yoghurt or Skyr if you like.
- Cut into smaller squares if you would rather serve it as a snack.
Meal Storage
Let the baked oats cool completely before covering the tin or putting the portions into airtight containers. Store them in the fridge for up to 3 days.
Freezer tips
Freeze portions and freeze in airtight, freezer-safe containers for up to 2 months. If you stack the pieces, put baking paper between them.
Thaw the portions overnight in the fridge. You can eat them cold or warm them up in the microwave or oven. The peaches and mango might be a bit softer after freezing.
Frequently Asked Questions
Yes. Replace the protein powder with the same amount of oat flour or finely blended rolled oats. The finished texture will be slightly different.
No. The skin softens during baking, so the peaches can be used without peeling. Peel them if you prefer a softer fruit texture.
Yes. Thaw the mango first and drain away any excess liquid before folding it into the mixture.
A 9-inch baking tin works well for this recipe. A smaller or larger tin will change the depth of the mixture and may also change the baking time.
Closing Note
As the peaches and mango bake, they soften and add natural sweetness, while the flaked almonds give a bit of crunch on top. If you like fruit-based breakfast bakes, you might also enjoy these mango and almond baked oats.
- 💪 High Protein
- 🪶 Low Fat
- 🧊 Freezer Friendly
Recipe Tags
Reviews
Be first! Review this recipe now!
Browse related recipe pages
Explore more recipe pages related to this dish.
